Lobster Cutlets

Cold boiled lobster, 2 cups. Salt and pepper. Minced parsley, 1 tablespoon. Cream, 1 cup.

Melted butter, 1 tablespoon. Sifted flour, 3 tablespoons.

Egg, 1. Cracker dust.

Mince the lobster fine, add the salt, pepper and parsley. Stir into the cream, the butter and flour. Mix thoroughly and let boil up once, then cool. When cold mix with the lobster and form into chops. roll in egg and cracker dust and fry in hot lard. Drain, stick a claw in each and serve on a napkin garnished with cress and lemon quarters.

Fillet Of Whitefish

Whitefish.

Salt.

Bread crumbs.

Egg.

Pepper.

Parsley.

Scale and split the fish and separate into fillets. Season the fillets with salt and pepper. Dip in beaten egg, in bread crumbs and again in beaten egg. Put lard in the bottom of the baking dish. Then lay the fillets in it and bake 20 minutes. Draw off the grease and serve with parsley.

Devilled Fish

Fish.

Bread crumbs. Egg yolks, 2. Oyster liquor or Hot water.

Salt. Paprika. Onion juice. Chopped parsley. Butter.

Shred cold, cooked fish and mix it with half its quantity of bread crumbs. Blend these with the egg yolks and a little oyster liquor, if it can be had. If not use hot water. Season to taste with salt, paprika, onion juice and parsley. Put into buttered ramekins, or baking dish. Sprinkle the top with bread crumbs, dot with butter and bake in a quick oven until a light brown.

Creamed Finnan Haddie

Put fish into a baking pan, meat side down, cover with cold water and bring very slowly to the boiling point. Remove from fire and let stand until cold. Drain and separate into flakes. To 1 1/2 cups of fish add 1 cup of good white sauce, heat well, season with pepper and add 1/2 teaspoon of chopped parsley.

Baked Bluefish

Bluefish. Bread crumbs. Salt. Pepper.

Thyme.

Minced raw beef, 2 tablespoons.

Egg, 1.

Onion.

Chopped parsley.

Wipe, clean and dry fish. Then stuff with bread crumbs, salt, pepper, thyme, beef, beaten egg and enough lukewarm water to make a stiff mass. Sew up the fish and rub a little butter on the out-side, put in a dripping pan, pour in a cup of clear broth, add a little grated onion and bake until tender. Remove the fish to a hot platter. To the stock add salt, and pepper, heat thoroughly. strain over the fish and garnish with parsley.

Baked Shad

Shad.

Bread crumbs.

Butter.

Pepper. Salt. Egg, 1.

Potatoes.

The shad should be cleaned, washed and dried in the usual manner and then stuffed with bread crumbs, butter, pepper, salt and beaten egg mixed together. Put in a baking dish and over it lay slices of raw potatoes. Put in water to a depth of 1/2 inch in the bottom of the pan. Cover with a buttered paper and bake until well done. Strain the stock, thicken it and pour it over the fish and potatoes to serve.

Baked Halibut

Halibut. Salt.

Pepper. Milk.

Bread crumbs.

Clean fish. Rub with salt and pepper and put in a baking dish. Pour over it milk to a depth of 1 inch in the pan. Bake in a moderate oven for about an hour. Then remove the fish from the milk and take out bones and serve with drawn butter sauce to which chopped eggs have been added. Sprinkle over with browned buttered bread crumbs.

Baked Stuffed Haddock

Haddock, 4 pound. Cracker crumbs, 1/2 cup. Bread crumbs, 1/2 cup. Melted butter, 1/4 cup. Chopped onion, 1 teaspoon.

Salt, 1/4 teaspoon. Pepper, 1/8 teaspoon. Hot water, 1-3 cup. Salt pork. Egg sauce.

Grease a roaster well, wipe off fish and lay on side in pan, stuff and sew up. Rub all over with melted butter, dredge with flour. Cut five gashes in top side of fish and insert a strip of salt pork in each, lay more slices of salt pork about it in the pan, also slices of onion. Bake 1 hour and serve with an egg sauce.

For the stuffing, add melted butter to bread and cracker crumbs. onion, salt and pepper and lastly hot water. Mix to a paste.